5-Minute Homemade Ketchup Recipe

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Tomato ketchup is one of the most kid-loved foods out there. Some kids (mine!) will eat anything (including liver) with ketchup on it. Unfortunately, most store-bought versions are packed with mystery spices and high fructose corn syrup.

It really is worthwhile to make your own ketchup. The taste, texture, and flavor blow store-bought ketchup out of the water! My kids love how flavorful it is and put ketchup on everything when we have a batch of this in the fridge. This is one well-loved condiment in our house.

Spice Is Nice!

Condiments are not to be ignored in a healthy kitchen. Dried herbs and spices in dressing and condiments bring antioxidant benefits as well as flavor to the table. It’s a nice way too to add variety without reinventing the tried and true meal plan.

Sweet potato french fries, grain-free fish sticks, or chicken fingers are interesting again when served with ranch instead of BBQ sauce … or, with ketchup! Plus there are the ever classic American hot dogs and hamburgers (from grass-fed beef of course).

P.S. Want healthier ketchup but don’t want to make it? Try this organic, unsweetened version from Primal Kitchen!

How to Make Homemade Ketchup

Thankfully, this ketchup recipe is one of the easiest condiments to make at home with basic ingredients. It doesn’t take fancy equipment either. All you need is a blender or food processor.

Some homemade ketchup recipes call for cooking tomato sauce with spices and brown sugar on the stove. I’ve found that simply blending everything together and letting it meld in the fridge works just as well to get that classic tomato flavor.

I make this ketchup every few weeks so I can have it on hand to add to dishes or serve with almost any meat or vegetable (fruit may be taking it too far …).

Ketchup Recipe Ingredients

I use raw honey as my sweetener of choice, but you could also use maple syrup or some stevia for a low-sugar version. It helps mellow the acidity without adding tons of corn syrup (I’m looking at you Heinz ketchup!). The homemade version has an even better ketchup taste than what you’ll find at most grocery stores.

Our family also likes just a pinch of cayenne pepper in this recipe to give it a little heat. You could use black pepper or red pepper instead if preferred. If your family really doesn’t like spicy then skip this ingredient. However, it’s a subtle spicy taste and even my younger kids love it.

Storing Your Ketchup

This recipe keeps in the fridge for about a month just like regular ketchup.

And another bonus: as with most homemade recipes (be it for laundry, beauty, or food), you do the world the additional favor of skipping plastic packaging and using recyclable, reusable containers instead. Not to mention your fridge won’t be cluttered with condiment bottles because you can make just as little or as much as you want.

I usually store mine in a mason jar, but I also found some really cute glass condiment bottles here.

Ready to try your hand at some homemade ketchup?


Easy Homemade Ketchup Recipe

A natural and simple homemade ketchup recipe that kids love.
Prep Time 5 minutes
Total Time 2 hours 5 minutes
Calories 23kcal
Author Katie Wells


32 Servings (2 TBSP)



  • Grind chia seeds in a blender or food processor on high speed for 30 seconds or until finely powdered.
  • Add all remaining ingredients to blender or food processor and blend on high for 2 to 3 minutes.
  • Put in an airtight quart jar and refrigerate 2 hours or overnight to let flavors meld.
  • Store in the refrigerator and use as you would regular ketchup.


Nutrition Facts
Easy Homemade Ketchup Recipe
Amount Per Serving (1 serving)
Calories 23 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.02g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.03g
Sodium 200mg9%
Potassium 185mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 245IU5%
Vitamin C 4mg5%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Can be stored in the refrigerator for at least 1 month.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Other Homemade Condiment Recipes

Just one condiment isn’t enough… here are some other favorite staples your family might enjoy. Use these recipes as a base and adapt the flavors to your family’s taste by adding a pinch of this or a pinch of that.

Maybe challenge yourself to try a new one each month!

  • Mayonnaise – Mayonnaise like Julia Child made it (ok, ok maybe I’m getting a little ahead of myself) with all real food ingredients and no nasty processed vegetable oils
  • Sriracha Mayonnaise – Customized mayo for taste buds that like a little heat, delicious for dipping this healthier version of onion rings
  • Italian Dressing – The classic salad dressing, without artificial additives or preservatives
  • Ranch Dressing – My personal favorite! Cool, creamy, tangy… all the things ranch should be!
  • Asian Ginger Vinaigrette – Asian with a hint of Thai. Drizzle over fish, stir-fry, or this Asian Color Burst Salad
  • Honey Mustard Sauce and Dressing – This 5-ingredient dressing stores well in the fridge, so make a big batch!
  • Lacto-fermented Salsa – An expensive probiotic supplement isn’t the only way to fill your gut with good bacteria. Fermented salsa lasts longer and has great health benefits!

Ever made your own condiments and dressings? What are your favorites to whip up? Please share below!

My kids love ketchup and I don't love the ingredients so we make our own ketchup recipe with tomatoes, vinegar, onion, honey and spices.
Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


162 responses to “5-Minute Homemade Ketchup Recipe”

  1. Kristian Roddy Avatar
    Kristian Roddy

    Just made this tonight! It tastes wonderful! I can’t wait to see how it tastes after the flavors have had time to meld in the fridge. I’m not even telling my oldest son (7). He eats ketchup on EVERYTHING and prefers only a certain brand. I’m going to put your recipe in the bottle and see if he notices. 😀 muahahahahaha

  2. Loren Anthony Avatar
    Loren Anthony

    Great recipe but where is the link for where you buy your tomato paste by the case?

  3. Leslie Newhall Avatar
    Leslie Newhall

    what size cans of tomato paste? there are small cans and larger cans.

  4. Abbie Heller Avatar
    Abbie Heller

    No need for chia seeds in my batch; I could have turned my blender upside down after mixing this and it wouldn’t have budged.

  5. Flan Avatar

    How many ounces are the cans? I tried clicking on the link and it keeps taking me to Tropical Traditions instead of tomato paste. Thanks! 

      1. Abbie Heller Avatar
        Abbie Heller

        Please add that to the recipe when you get a chance. 🙂

      2. Lia Avatar

        “usually 6 oz” ? if they aren’t 6 oz will that ruin the recipe?

        Thanks for the time and effort you put into this site. I love it!

  6. Lori Avatar

    Could you use date molasses as a substitute for the molasses?

  7. Sarah brydon Avatar
    Sarah brydon

    Could I can this recipe into mason jars, so I can keep it longer in our pantry?

      1. Meghan Avatar

        I’m new to canning and ketchup is the first thing I plan on making and canning a lot of come this years harvest. I have a toddler, so I’m sure no further explanation is necessary ?. I’ve been scared to can from all of the safety warnings about following tested canning recipes to a “t” or you’ll kill your family, etc. I like this recipe a lot and want to use it. Do you can it and know it’s totally safe? Thanks! I know this is an old post!

        1. Wellness Mama Avatar

          I have canned it in the past and have always felt safe canning tomato products as they are one of the easiest and least risky. If you have one, you can call a local extension service (4-H office) with any questions. When I was learning, I asked an elderly relative and she taught me in a few hours…

  8. Lisa Avatar

    How many oz are the cans of tomato paste?

    Love your website and recipes. Thanks!

    1. Wellness Mama Avatar
      Wellness Mama

      You can, but the vinegar might stunt some of the fermentation. I sometimes do anyway… just leave on the counter for a day with 1 tbsp of added whey before putting in the fridge.

  9. Jan Avatar

    The GMO crops in the US are: corn, soybean, cotton, alfalfa, papaya, canola, sugar cane, sugar beet, some zucchini and coming soon rice.  Tomatoes are not GMO (yet).  The one I worry about the most is soy- it is in everything!

    1. Danielle Avatar

      The one I worry most about is corn – if it’s not in what you’re eating (used to dust the insides of packages, not declared in the ingredients) then it’s probably sprayed on what you’re eating (many types of produce, even organic, are sprayed with GMO-corn based ethyline gas for ripening).  What I don’t understand is why more people aren’t totally freaked out by GMOs being in our food supply!?!

      1. Kristy Kelley Avatar
        Kristy Kelley

        I think a lot of people are ignorant of what GMOs are and that they kind in a lot of different types of foods. If people really knew what they were, what they could do to their health and it is in pretty much all processed foods and given to their children, I think people would start caring. It’s all about educating the public!

      2. Charlie Avatar

        5 stars
        GMOs are ok with me. The sky is falling hoopla is getting kind of old. I have yet to see the harm caused by the “evil” GMO.

        I often wonder why we as educated citizens think we can outsmart Doctors, FDA and Nutritionist to name a few. Yet we are so quick to jump on a bandwagon because that is the trend.

        Next time someone is talking to you about GMO or the benefits of not vaccinating your kids ask for credible documented studies prepared by someone who has extensively studied and worked n that field. Research on the internet alone can be misleading.

        1. Rinda Avatar

          5 stars

          If you go take a quick peek at the Dun&Broadstreet web page and further do a search of the USA, FDA, FEMA and any other orginazation, including your town, state and school district, I can almost guarantee you that they are all incoporated. This fact alone makes them a business, which means that everything they do is for profit, including their so called ‘scientific’ reports.

          thanks but ill take facts over ignorance any day.

    2. Robin Lommori Avatar
      Robin Lommori

      The very first gmo crop in the u.s. was tomatoes,they were called flavr savr but they are not available anymore. Of course, Monsanto owns them now.

      1. Alexander Avatar

        No, it is genetic manipulation perhaps, but not modification. Though, through cross-pollination, Modified Genes from GM Crops can end up making their way in to your garden. (Genetic Pollution) Hope this helps!

    3. amanda Avatar

      I worry about that too. I, as well as so many I know or vegan/vegetarian…. yes its in 75% of everything I eat and love to eat.

    4. Arrow Durfee Avatar
      Arrow Durfee

      4 stars
      there is also GMO wheat. GMO wheat was created by the use of radiation upon wheat seed back in the 50s or 60s. A little known fact that a number of plants were so treated.

      One of the bad effects of gmo is that they can alter proteins into a foreign particle for the human body. Hybridization taken to extremes can also do this. The human body is not capable of adapting quickly to foreign proteins. Of course there could be other foreign substances in these foods besides proteins that cause reactions.

      Due to these significant changes in wheat over the years we now have an epidemic of wheat intolerant people. This never use to be and wheat was once the staff of life but now is the staff of death for many, providing many difficult health issues.

      Also one of the GMO companies has created genetically modified wheat with the new processes and it has never been given permission by the USDA to be planted. but still mysteriously gmo wheat has appeared in some farmers field i Oregon, and more recently this year in a field in the midwest.

      In Mexico monsanto has been accused of randomly planting gmo corn along roadsides intended to contaminate traditional strains of corn that the people down there so pride themselves for maintaining over the years. GMO corn has now been fully banned from Mexico.

      These are corrupt companies with the intent of controlling the food supply which is a way to control the people. Henry Kissinger said it himself.. “control the food and you control the people” Please pay attention folks and spread the word. These companies are not looking out for you, desire total seed monoply and if they had their way heirloom seeds would no longer exist. Support the heirloom seed companies and make your own stash for the prosperity of your family.

      Boycott those companies that use gmo.

      Thanks for the great ketchup recipe. I really needed this!

  10. Karah Spahn Avatar
    Karah Spahn

    Thanks for sharing!  My husband & I were JUST talking about finding a low sugar ketchup! 

  11. Kristel Avatar

    Also wondering how long it would last and also, could you substitute something for the molasses?

      1. Lucy Stone Avatar
        Lucy Stone

        won’t provide the complexity of molasses. If you use agave add some soy sauce.

    1. Shauna Avatar

      You can also do more honey. I’ve found ketchup to be pretty forgiving to make, and pretty much any of the syrupy sweeteners will work, just make sure to account for the differences in sweetness between them (though with the small amount used in this recipe, it may not be particularly noticeable).

  12. Kristel Avatar

    Also wondering how long it would last and also, could you substitute something for the molasses?

  13. Mel Avatar

    Would this last in the fridge like “regular” ketchup does?

  14. David King Avatar
    David King

     There is no such thing as ‘GMO tomatoes.’  I am passionately anti-GMO and Monsanto, but we must be 100% accurate in our depiction of the evil and not attack things that do not exist. 

    I love your blog.


    1. Karah Spahn Avatar
      Karah Spahn

      Doesn’t the “tomato danger” have something to do with canned tomatoes?  And the chemicals in the cans? 

      1. Wellness Mama Avatar
        Wellness Mama

        There is BPA in the cans, and while the tomatoes are not genetically modified in the same sense and corn and soybeans, many do have altered genes.

    2. Robin Lommori Avatar
      Robin Lommori

      It is important to note that tomatoes were actually the first genetically engineered food approved for consumption by the FDA, created by a company called Calgene that was eventually bought by Monsanto. They were called flavr savr tomatoes and while I don’t think they are commercially available anymore, there IS such a thing as GMO tomatoes and Monsanto probably holds the rights/info/pattent in them, and they could make a come back an any time.

    3. april dulac Avatar
      april dulac

      david tomatoes use to be gmo but are said not to be anymore but who knows if we can believe this and i am sure that is why she has said gmo tomatoes. they were out there and could still be.

      1. willy Avatar

        No, actually. There doesn’t really exist any vegetation we eat that’s not a GMO, except maybe heirloom tomatoes. There’s nothing wrong with GMOs done right. Genetic modification isn’t tantamount to poison. And in fact, if we didn’t have GMOs, it would be impossible to support our population in this country, with increasingly less and less farmland at hand.

        GMOs should be very heavily researched, yes, and there should be oversight in their production and use, but to think that any genetic modification immediately ruins nutrition or introduces danger is just ignorant.

        So really, unless you take a course in genetic engineering, and actually understand what’s involved, and what scrutiny you’re held to before allowing human consumption (read:a lot) don’t pick up a picket sign and start condemning the only thing that keeps our country afloat due to what the current ‘fad’ cause tells you (rarely backing it up with proof or science)

        1. Robin Avatar

          I would never eat anything GMO no matter what you post. It’s not good for us and it sounds like you are one of those trolls who go around the internet to hype it up. The people on this web site are too informed to believe that GMOs are not harmful. Say NO to GMOs.

        2. Sarah Avatar

          5 stars
          The concept that we have to have modified foods in order to support the population is flawed at best. Heirloom vegetables produce just as well, if not better in some cases, as any modern varieties I’ve tried. In fact, I find some of them hardier, tastier, and heavier producers.

          Just as people need to do the research behind GMO’s and not believe every bad thing they hear, so people on the other side should do some research about heirloom foods and not believe everything they hear. No, not all modern varieties are evil, but they aren’t really necessary either.

          Thank you for the recipe. It’s the first I’ve tried at home that my boys like.

          1. patricia Avatar

            The really terrible thing about GMO crops is that they are modified to withstand glyphosate (roundup). So if you consume GMO crops, you are essentially eating roundup…which is poison!

        3. janice Avatar

          GMO’s supporting the world food crises, is the biggest bunch of bologna I ever heard. They do not, and will not help feed the starving parts of the world, nor would I eat them. Real, whole foods can feed the world if we would only start sharing and stop throwing out vast amounts of it in supermarkets, & in over consuming. The huge amounts of meat consumption that are being greedily over eaten are also part of the problem with the vast amounts of water it takes for animals to be raised and then horribly slaughtered. Not to mention the large land masses it takes to raise animals, which is totally unnecessary for proper nutrition. Just look around at people and their sizes today and realize that we are doing something terribly wrong at the dinner table. Vegetables can be put into these land masses instead; then the world can be fed, as it can be done now, if it wasn’t for the love of money, & a total lack of proper information about food & nutrition.

          1. Mona Avatar

            5 stars
            Thank you. There’s more than enough room on this planet that is owned by no human, to support everyone alive.

          2. Jeff Wanner Avatar
            Jeff Wanner

            I am not at all pro-GMOs that make plants more resistant to toxins or produce toxins themselves.

            However to be factually accurate some GMOs (genetic modifications) DO help support world food needs in 3rd world nations in particular. GMOs have created rice strains and other crops that are more drought tolerant and can be grown in arid climates that they could not normally.

            The public does related GMOs to poisons and toxins which is probably the case a lot of the time but not factually accurate in all cases.

        4. Mary Avatar

          Really Willy? What kind of scientific, any! reports are available on testing for GMO that say they are safe for long term human consumption? None. why? Money.

        5. janice Avatar

          I fail to believe GMO products can save the world; it just doesn’t make sense, no matter how hard they try to cram them down my throat, they will never be embraced…we need to get back to nurturing nature & our bodies…glad to have found the ketchup recipe…

        6. Doug lukinuk Avatar
          Doug lukinuk

          Most are laced with roundup which is a probable carcinogen. Please don’t spout the “unless you are a genetic engineer” stuff either, or chemical engineer. They profit from all of this so those are the last people I trust.

        7. Robert Avatar

          I’ve done some gene splicing myself (just in bacteria, though) and am not afraid of genetic modification of foodstuffs per se. GM of O is just a tool, it’s all about what you do with it. It makes no sense to criticize GMOs categorically than it does to criticize plants planted, harvested, or pollinated mechanically, or animals inseminated artificially. Makes no more sense to distrust genes shuffled deliberately compared to letting it happen randomly, any more than to distrust plants & animals raised deliberately compared to those gathered & hunted in the wild.

          We have less farmland because we don’t need as much. Years ago this struck me when I was hiking in an area that used to be farms and has gone back to wilderness. It’s not that the land was needed for more remunerative uses; rather, it’d been abandoned because the value of its crops was no longer worth the work on it. It was still fertile, though, so it became forest.

    4. sarah Avatar

      Once upon a time there ws such a thing as GMO tomatoes but it did not sell so it was off the market. It was the canned variety and was called flvrsvr. This was in the 1990’s.
      Hopoefully we’ll not see the like again!

    5. ToddC Avatar

      The first gmo grown in the United States was in 1982 and it was a tomato. There is a report about genetically modified organisms in the United States from the USDA. Yes, there are genetically modified tomatoes, the whole thing is an interesting read, but page 7 is what you would like to read.

    6. Dot Avatar

      3 stars
      To the man that said there are no GMO tomatoes, he’s part right, there are, but they aren’t being sold.

      The GMO I’d be more worried about would be in the corn syrup. Most corn is GMO these days unless you get some organic that was grown far away from anywhere else.

    7. Toby Powell Avatar
      Toby Powell

      Tomatoes were the first products sold on shelf to be genetically modified. For one and this sounds Sci fi the gene which makes a chicken’s egg hard was spliced into a tomato to make shipping less damaging. God knows what else they’ve done to tomatoes

      1. Jane Leonard Avatar
        Jane Leonard

        How long do I process the ketchup in a canning kettle? I use a hot water kettle not a pressure cooker. We have made a lifestyle change and no longer eat sugar or grains and i have really missed ketchup so I am delighted to find a homemade recipe that I can make with Stevia. do you order the Tropical Traditions tomato sauce on line or is there a number I can call?

          1. deb Avatar

            The link isn’t working for where she gets her tomato paste by the case…
            Anyone know?

        1. Anita Avatar

          The tomato paste I bought is triple concentrated. So do I need to use less tomato paste, than the recipe suggests?

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